Willaim & Kate in Calgary, arrival in USA, Giada's recipe Pea Puree Crostini for the Polo Match

I have missed the last several days of posts due to server problems...yes, I know it got fixed but then a truck in Seattle shut down the whole Olympic Peninsula and part of Oregon for internet and phone all day on Thursday...and waiting in doctor offices for test results on my husband's heart problem....which boiled down to we've ruled out organic, it's electrical...go to a cardiologist. Sigh....


Day 7, Thursday in Calgary was a day to hee-haw and get "white-hatted" and honor  given to the couple with lovely white stetson hats. Prince William and Kate oversaw the opening of the Calgary Stampede riding in on a chuck wago

with William helping to hold a bull during the bull riding competition and generally having a great time.


Prime Minister Stephen Harper gave William & Kate a gift from the Canadian government later of  the creation in their honour of the Parks Canada Youth Ambassadors Program, which will see two young Canadians chosen every summer to travel the country visiting national parks and historic sites.


William and Kate then flew to LA in red, white and blue. Kate wore the diamond maple leaf when they left, but had changed when they arrived in Los Angeles.

William and Kate attended a cocktail party at the British Consul General's residence in Hancock Park where they are staying for their 3 day visit, with a surprise visit of friend David Beckham who delivered signed LA Galaxy team shirts for a future fund raising auction William is having, with Catherine having changed into a green Diane Von Furstenburg dress..

photos above from Google/API

The menu at Friday's event included cheese, leek and onion mini quiche; chicken and mushroom bouchees; chipolata sausages; "devils on horseback" (bacon-wrapped prunes); endive with smoke salmon tartare; figs with goat cheese and prosciutto; parmesan scallion crostini with pear; Stilton tartlets with apricot chutney; Welsh rarebit; and Yorkshire puddings with roast beef and horseradish sauce.
Read more: http://www.foxnews.com/world/2011/07/09/william-and-catherine-enjoy-david-beckhams-company-at-la-reception/#ixzz1RdSYmHqZ 


Today, Saturday, Prince William is playing in a charity polo match in Santa Barbara that will be cateder by Giada de Laurentis who said in the Orange County Register and her website that she is serving California Cuisine with an Italian twist. The menu for that is  Here's the menu, according to E! Online:

First up is pea pesto crostini, featuring pureed peas on toast, topped with half a cherry tomato. If William and Kate are typical Brits, they'll adore those peas cooked to a mushy frazzle.

Next, there's a California chopped salad with a mix of grilled lettuces, grilled corn, grilled shrimp, zucchini and crispy tortillas in a light lemon dressing.

The main course is chicken Milanese, which features breaded chicken cutlets in a creamy tomato fennel sauce.

She has posted the recipe for the Pea Pesto Costini on her website: http://www.giadadelaurentiis.com/

Special Announcement

Don't Miss Giada On The Today Show, Monday July 11!!

Here is one of my faves that I will be serving at the Royal Polo Match on July 9th!
foundationpolochallenge.com

Pea Pesto Crostini

Pesto
1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup Parmesan cheese, grated
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil

Crostini
8 (1/2-inch thick) slices whole grain baguette or ciabatta bread, preferably day-old* see Cook's Note
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

For the pea pesto, pulse together the peas, garlic, Parmesan cheese and salt and pepper in a food processor. With the machine running, slowly add in the olive oil until well-combined, about 1 to 2 minutes. Season with salt and pepper, to taste. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes.

Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with tomato and serve.

*Cook’s note: If you don’t have day-old bread on hand, you can dry out fresh bread by putting the slices in the oven at 300 degrees F until slightly crisp, about 5 minutes.

Yield: 4 to 6 servings
Prep time: 10 minutes
Cook time: 2 minutes

 with a BAFTA, or British Academy Of Film And Television Arts event which will include members of the Downton Abbey cast. Whew!


Have a great weekend. It's sunny and we were at the Farmer's market this morning. Lovely!